I had Gipfeli a few times in Switzerland while on a family trip. So when my husband asked me to make Gipfeli for the first time, I nodded, thinking, How hard could it be? After all, I’d made croissants before, and these Swiss crescent rolls seemed pretty similar, just a little less buttery. But let me tell you, my first attempt was a disaster.

Batch after batch, I tweaked the recipe, adjusting the yeast, chilling the dough longer, rolling it out thinner. I scoured Swiss recipe books, watched videos, even called a friend who had lived in Zurich. And finally, I cracked the code. The result were Golden-brown, perfectly crisp Gipfeli with light, airy layers inside.

Now, I’m sharing this Gipfeli recipe with you, so you don’t have to go through all my mistakes. Trust me, if I can do it, so can you!

What is Gipfeli? (Swiss Croissant vs. Traditional Croissant)

If you’ve ever had a croissant, you might think you know what a Gipfeli is. But while these two pastries share a similar crescent shape, there are some key differences.

The Swiss Take on a Classic Pastry

Gipfeli is Switzerland’s answer to the French croissant, but it has a slightly different texture and taste. Unlike a croissant, which is rich with butter and extremely flaky, a Swiss Gipfeli is less buttery, slightly denser, and has a more crisp exterior.

One of the biggest distinctions is in the dough. Traditional croissants use a laminated dough with layers upon layers of butter, creating an airy, pull-apart texture. In contrast, Gipfeli dough can be a little less buttery, slightly sweeter, and sometimes made with yeast for a bit more chew.

Common Variations of Gipfeli

Depending on the region, Gipfeli can take on different forms:

• Butter Gipfeli recipe – The closest to a croissant, but with a firmer texture.
• Zopf Gipfeli recipe – A softer, slightly sweet version, sometimes made with milk.
• Mandelgipfel recipe – Almond-filled Gipfeli, perfect for those who enjoy a nutty touch.
• Vollkorn Gipfeli recipe – Made with whole wheat flour for a heartier, more fiber-rich option.

Unlike croissants, Gipfeli is often eaten plain or with just a touch of butter and jam, making it a staple at Swiss breakfast tables.

Ingredients for Homemade Gipfeli Recipe

To make the perfect Gipfeli Recipe, you’ll need a handful of simple ingredients. Each one plays a crucial role in creating that light, crispy, yet slightly chewy texture that makes these pastries irresistible.

Main Ingredients

• All-Purpose Flour (3 ½ cups) – Provides the structure and softness. You can substitute with whole wheat flour for a heartier version.
• Granulated Sugar (2 tablespoons) – Adds a touch of sweetness, giving the Gipfeli its classic mild flavor.
• Salt (1 teaspoon) – Balances out the sweetness and enhances flavor.
• Instant Yeast (2 ¼ teaspoons) – Helps the dough rise, giving the pastry a soft, slightly airy bite.
• Warm Milk (1 cup, around 110°F) – Activates the yeast and makes the dough tender.
• Unsalted Butter (½ cup, cold and cut into small cubes) – Essential for flakiness and crispiness.
• Egg (1, beaten) – Used for an egg wash to give the Gipfeli its golden-brown crust.

Optional Additions & Variations

• Honey (1 tablespoon) – Adds natural sweetness and depth to the dough.
• Vanilla Extract (1 teaspoon) – Gives a subtle aromatic boost.
• Nut Filling (for Mandelgipfel) – A mix of ground almonds, sugar, and egg whites for a rich, sweet filling.

If you’re looking for a healthy breakfast pastry, you might also enjoy these Crescent Cheese Danishes for another flaky, buttery treat.

Step-by-Step Guide to Making Gipfeli

Making the perfect Gipfeli Recipe takes patience, but the process is incredibly rewarding. Follow these step-by-step instructions to ensure your Gipfeli turn out golden, crispy, and delicious every time.

1. Making the Dough

1. Activate the Yeast – In a large mixing bowl, combine warm milk (about 110°F) and instant yeast. Let it sit for 5 minutes until foamy.
2. Mix Dry Ingredients – In another bowl, whisk together flour, sugar, and salt.
3. Combine Wet & Dry – Slowly add the dry ingredients into the yeast mixture. Stir until a shaggy dough forms.
4. Incorporate the Butter – Add small cubes of cold butter to the dough, mixing until just combined.
5. Knead the Dough – Transfer to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
6. First Rise – Place the dough in a greased bowl, cover it with a clean towel, and let it rest for 1.5 hours until it doubles in size.

2. Folding and Laminating the Butter

Laminating is what gives this Gipfeli recipe its signature flaky layers.

1. Roll Out the Dough – After rising, punch down the dough and roll it into a rectangle (about 12×16 inches).
2. Fold Like a Letter – Fold the dough into thirds, like folding a letter.
3. Chill and Repeat – Wrap the dough in plastic and refrigerate for 30 minutes. Repeat the rolling and folding process two more times to create distinct layers.

3. Shaping the Gipfeli

1. Roll Out the Dough – Roll the dough into a large rectangle, about ¼-inch thick.
2. Cut Into Triangles – Using a sharp knife or pizza cutter, slice the dough into long triangles (about 3 inches at the base and 6 inches tall).
3. Roll Into Crescents – Starting from the base, roll each triangle toward the tip to form a crescent shape.
4. Arrange on Baking Sheet – Place them on a parchment-lined baking sheet, ensuring they are spaced apart.

4. Proofing and Baking

1. Second Rise – Cover and let the Gipfeli rise again for 30-45 minutes.
2. Preheat the Oven – Set to 375°F (190°C).
3. Egg Wash – Lightly brush each Gipfeli with a beaten egg to give it a golden finish.
4. Bake – Bake for 15-18 minutes, or until golden brown.
5. Cool and Serve – Let them cool slightly before enjoying.

For another delicious breakfast idea, check out these Cinnamon Sugar French Toast Muffins—perfect for pairing with this Gipfeli recipe for a complete brunch spread.

Pro Tips for the Best Gipfeli

Even if you follow the steps perfectly, small tricks can make your Gipfeli even better.

1. How to Get Extra Flaky Layers

• Use Cold Butter – Cold butter creates distinct layers instead of melting into the dough.
• Don’t Overwork the Dough – Too much kneading can make the texture tough instead of light.
• Rest Between Laminations – Chilling between folds helps lock in the layers.

2. Perfecting the Golden Crust

• Egg Wash is Key – Brush the tops with a beaten egg mixed with a teaspoon of milk for an extra glossy, golden crust.
• Oven Temperature Matters – Too low, and they won’t crisp up properly; too high, and they burn before cooking through.

3. Flavor Enhancements

• Sprinkle with Sesame or Poppy Seeds – Adds texture and a nutty flavor.
• Add a Touch of Honey to the Dough – A small amount of honey enhances the natural sweetness.
• Try a Light Dusting of Powdered Sugar – If you prefer a sweeter breakfast pastry.

Variations to Try (Sweet & Savory Fillings)

One of the best things about the Gipfeli Recipe is how versatile it is. While traditional Gipfeli recipes are often plain, you can easily add delicious fillings to make them even more exciting. Whether you prefer something sweet for breakfast or a savory twist, there’s a variation for everyone.

Sweet Fillings

If you love a bit of sweetness in the morning, try these delightful fillings:

• Chocolate-Filled Gipfeli recipe – Place a small piece of chocolate or a teaspoon of chocolate spread at the base of the triangle before rolling.
• Almond Paste (Mandelgipfel) – Spread a thin layer of almond paste or marzipan inside the dough for a nutty flavor.
• Honey & Cinnamon Butter – Mix softened butter with honey and cinnamon, then spread lightly before rolling.
• Fruit Jam or Preserves – Add a teaspoon of apricot, raspberry, or strawberry jam for a fruity surprise.

Savory Fillings

For those who enjoy a more hearty breakfast, these savory options are perfect:

• Cheese-Filled Gipfeli recipe – Use grated Swiss cheese (like Gruyère or Emmental) for a gooey, melty center.
• Herbed Cream Cheese – Spread a thin layer of cream cheese mixed with chives, garlic, or parsley.
• Spinach & Feta – A Mediterranean-inspired option that adds a rich, salty taste.

You can mix and match these fillings or try your own unique twist. No matter what you choose, these variations will take your Gipfeli Recipe to the next level!

Nutritional Information

If you’re wondering about the nutrition in a classic Gipfeli Recipe, here’s a simple breakdown per serving. Keep in mind that fillings and toppings will change the values.

Nutrient	Per Serving
Calories	220 kcal
Carbohydrates	28g
Protein	5g
Fats	10g
Saturated Fat	6g
Sugar	4g
Fiber	1g
Sodium	180mg

If you’re looking for a protein-packed breakfast to go along with your Gipfeli, you might enjoy this Cottage Cheese Egg Bake. It’s a great way to balance out the meal with some extra nutrition!

Toppings & Serving Ideas

A warm, flaky Gipfeli is already delicious on its own, but adding the right toppings and sides can make it even better. Whether you prefer something simple or a more indulgent treat, here are the best ways to serve your Gipfeli Recipe.

Classic Toppings

If you want to enjoy this Gipfeli recipe the traditional Swiss way, try these classic toppings:

• Butter & Jam – Spread a little butter and your favorite jam (apricot, raspberry, or strawberry work best).
• Honey Drizzle – A touch of honey enhances the mild sweetness of the pastry.
• Powdered Sugar – A light dusting of powdered sugar adds a delicate sweetness without overpowering the flavor.

Savory Serving Ideas

Looking for something more filling? Try these savory combinations:

• Cheese & Herbs – A slice of Swiss cheese with fresh herbs makes a simple yet tasty breakfast.
• Soft-Boiled Eggs – Dip your Gipfeli into a soft-boiled egg for a satisfying morning meal.
• Avocado & Tomato – Spread mashed avocado on a warm Gipfeli and top with sliced tomatoes for a fresh twist.

Beverage Pairings

A great breakfast always includes a good drink. Here are the best beverages to enjoy with your Gipfeli Recipe:

• Coffee – A strong espresso or cappuccino pairs perfectly with the light, crispy pastry.
• Tea – A mild black tea or herbal infusion complements both sweet and savory versions.
• Hot Chocolate – For a cozy, indulgent treat, dip your Gipfeli into a cup of creamy hot chocolate.

With so many options, you can enjoy this Gipfeli recipe in different ways every time!

How to Store & Freeze Gipfeli

Freshly baked Gipfeli are best enjoyed warm, but if you have leftovers, you’ll want to store them properly to keep them crispy and delicious.

How to Store Gipfeli

• Room Temperature – Place Gipfeli in an airtight container at room temperature. They will stay fresh for up to 2 days.
• Refrigeration – While not necessary, you can store them in the fridge for up to 5 days, but they may lose some of their crispiness.

To refresh stored Gipfeli, simply warm them in the oven at 300°F for 5 minutes to bring back their crisp texture.

How to Freeze Gipfeli

Freezing is a great way to have Gipfeli ready whenever you crave them. Here’s how to do it:

1. Cool Completely – Let your Gipfeli cool down before freezing to prevent condensation.
2. Wrap Individually – Wrap each pastry tightly in plastic wrap, then place them in a freezer bag.
3. Label & Freeze – Store in the freezer for up to 2 months.

How to Reheat Frozen Gipfeli

When you’re ready to enjoy them, reheat frozen Gipfeli in the oven:

• Bake at 350°F for 10-12 minutes until warm and crispy.
• Avoid microwaving, as it can make them soggy instead of flaky.

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